grilled summer harvest with tahini dressing

Step 1

Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt. Taste and add more salt or any of the other ingredients for your taste. Set aside at room temperature until ready to use.

Step 2

Heat up grill for at least 10 minutes, covered, and then lower to medium heat. If using an oven, preheat on 400F.

Step 3

Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.

Step 4

Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet.

Step 5

Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Add to baking sheet.

Step 6

Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Set aside on plate or baking sheet.

Step 7

Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don’t fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.You can do all vegetables in oven, check after 15 minutes and turn over until tender and slightly charred. Another 15-20 minutes.

Step 8

Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.

Step 9

Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables.

Step 10

Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.